Topics

46

All Grain Brewing / Methods to reduce astringency of roasted barley

« on: February 05, 2010, 10:39:16 am »

In an attempt to reduce the astringency of roasted barley, does anyone have any experience or advice regarding (a) adding it late in the mash, (b) subbing some debittered black malt or duhusked Carafa for some of the grist, or (c) cold steeping it overnight and then adding that water back to the boil?

Does one of these methods work better than the others?

I am already making the necessary water adjustments and keeping an eye on the mash ph but want to take a little of the edge of off an oatmeal stout recipe.

47

The Pub / Buying the Pabst Brewing Company

« on: December 14, 2009, 04:38:25 pm »

Check it out:

http://www.buyabeercompany.com/

There's also some more info in this article:

http://money.cnn.com/2009/12/10/news/companies/pbr_pabst_blue_ribbon.fortune/index.htm?cnn=yes

48

The Pub / The Wheel of Time

« on: November 11, 2009, 01:21:38 pm »

Well, after four years and the passing away of Robert Jordan, the new Wheel of Time book came out a few weeks ago. Anybody reading it?

Please don't post any spoilers, I just ordered it yesterday...

49

General Homebrew Discussion / Hop stand for increased flavor/aroma

« on: November 08, 2009, 03:48:27 pm »

There was an interesting, though short, discussion about this method on the NB forum over the summer, and I'm curious as to whether anyone here has experimented with it.

Basically, rather than (or in addition to ) dryhopping, you add hops at flame out and then let the wort stand hot for a period of time (I've seen 60 minutes and 80 minutes suggested) before chilling. The result is supposed to be a better hop flavor and aroma as compared to dryhopping.

Thoughts?